December 8, 2008

Veggie Quinoa

One of my favorite discoveries from just before going gluten free is quinoa - as an example of it's versatility, don't forget about my Quinoa Muffins. Let me tell you, I'm thrilled that it's one of those foods I didn't have to say good bye to. A little nutty, and with a wonderful bite, it makes a brilliant rice alternative. High in protein and fibre, I just feel healthy and well cared for when I eat it.

When I have a long day, I know I'm going to want something filling, hearty and healthy to eat. And if I'm needing to bring both lunch and supper with me, I really don't want to spend too much extra time preparing it all. Quinoa is the perfect food for this reason. And really, through in some great flavors, a few veggies, and you've got a great meal with very little effort.

Veggie Quinoa

In your rice cooker place 1 scoop of quinoa, and add recommend amount of water. If you don't have a rice cooker, use approx 3/4 cup to a cup of quinoa with an equivalent volume of water.

To quinoa add:
1 diced carrot
1 scoop frozen peas
2 cloves garlic, minced
5 sun dried tomatoes, chopped
basil to taste
pinch of salt and pepper

Turn on rice cooker and let it work it's magic. Alternatively, bring to boil on stove, reduce to a simmer and cook until water is absorbed and quinoa is cooked.

If desired, drizzle a little olive oil when done, and serve or package for lunch.

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